Tuesday, November 30, 2010

When I heard about this recipe in one cookery show, I was tempted to try that immediately. Till now I have heard about eggplant Bharit or pumpkin Bharit…but capsicum was very new to me. It is very simple and healthy one.

Procedure
Roast the capsicum directly on flame. It should get cooked from each side. Remove the black skin after it gets cool. Finely chopped or mash the capsicum. Now add all other ingredients and mix wel. Make a tempering with given ingredients. Tempering is optional but tempering with Sandgi Mirchi will give nice taste to your Bharit. Pour tempering on the mixture and mix it wel. Serve it with Roti or just eat like a salad.

Wednesday, November 24, 2010

Ragda Pattice is very famous chaat in Mumbai. Specially in Winter Garma garam Ragda pattice is real treat for us. It is similar to chole tikki of Delhi chaat but we use dried white peas in it. When the chaatwala serves pattice placed on huge tawa and steaming Ragda in a plate …. Aha ha…just a feel of heaven. Like other chaat I love lots of imli ki chutney on it. It's a total meal itself.

For pattice
Boil and mash potatoes. Mix all the other ingredients. Now make small balls of this mixture and flatten it with palm. Give a proper tikki shape. Shallow fry it on fry pan till it turn brownish from both the side. Pattice are ready. Keep it aside.

For Ragda

Soak peas overnight. Then add water and pinch of turmeric powder and cook it in pressure cooker for 3-4 whistle. It should get cooked properly. Heat oil in kadai put turmeric powder, asafetida in it. Then add cooked peas and all other ingredients. Add 1/2 cup of water and cooked it again for 6-8 minutes. Smash peas in between. Ragda is ready.

To serve

Place two pattice in a plate. Pour hot ragda on it. Then shev, then imli ki chtney, then Green chutney, then chopped onion and coriander. If you want sprinkle chaat masala on it.

Tuesday, November 23, 2010

Another traditional recipe for Winter. Dink means edible gum crystals. Ladoo of this with coconut and lots of ghee and dry fruits are very healthy and specially prepared in winter. Old people used to eat this ladoo in winter because it generates heat and strength in body. Dinkache ladoo are traditionally given to ladies after their delivery to strengthen the body. Ladoos in this picture also prepared by My Bhabhi, Sapna's Mother after Sapna's delivery.

Procedure
Heat a ghee in a kadai and put dink in it. Slowly it will start puffing like small balls. When all the dink got puffed remove it from kadai but keep the ghee as it is in kadai. Now fry all dry fruits one by one in ghee till it turns to slightly brown. Then fry poppy seeds and dry coconut. Crush fried dink little. Mix all fried ingredients. Now take 1/2 cup of water and bring it to boil. Add jaggery and make a thick syrup of it. (When we put a drop of syrup in water it should sit like a ball, then the syrup is done.) Now add all fried ingredient's mixture and cardamom and nutmeg powder in syrup and mix wel. Apply ghee on your palm and make ladoos when the mixture is warm. Store it in a container. If you want to get feel of eating just done ladoos after 10-15 days, just microwave it for 10-15 seconds….ladoos will taste more yummy.

Wednesday, November 17, 2010

This is a chaat dish from My Aai. She likes to try out different things in cooking than normal meal. This innovative chaat, she saw on one cookery show and tried on same day. As I am too far from her, I can not get it for taste, but she has sent this picture to share this basket chaat with all of you. Thanks Aai. Hope all of you will like this.

Procedure
Heat 2 tablespoonof oil and pour it in jowar flour. Add salt, cumin seeds and knead a dough using water. Make lemon size balls of this dough. Roll it like a puri. Take a small round steel katori (bowl). Grease it with oil from outer side. Take one puri, and stick it on outer side of katori so that puri will get the shape of katori. Prees neatly. Heat oil in kadai for deep frying. Put this katori with puri in oil. When puri will get little cooked….the katori will get separated from the puri. Take out the katori and fry the puri till it gets golden brown. Repeat the procedure for remaining puris.

Thursday, November 4, 2010

Thanks a lot for the GR8 response dear friends!!!! I hope You have Enjoyed the Roundup and started planning to make some of the recipes ;-). Now it's time to celebrate. As per the Rule [The winner from India will get a book of Tarla Dalal which is "Low calorie Sweets" . Winner will be chosen by me by random.org and he/she has to provide me with an address in India within two days of the winner declaration else a new winner will be chosen by me.], I have used random.org to generate the winner with min no 1 and Max. no is 96.

And the winner is ...................................No. 69 and that is Akila of Learning to cook

HAPPY DIWALI and a BIG THANK YOU to all my friends for such a GR8 response for my first event. So many varieties of Festival food from North to South and from East to West of India. I am so happy to present this colourful roundup of Festive food to you. Like Sachin Tendulkar in my Debut Event I got out on 96…..I got 96 entries for this event just 4 less for century. Never mind I think I'll complete my century in my second event. So let's indulge in traditional as wel as innovative recipes prepared for the festival.

I have posted the entries as it is came to me. So it will be easy for me to select random winner from it.